Chinese Bok Choy Sausage Soup

4.0 from 1 reviews
Chinese Bok Choy Sausage Soup
A delicious & flavourful soup. Low in Calories with a touch of spice
Serves: 5 servings
  • 8-10 Mushrooms or ½ cup dried mushrooms, chopped
  • 4 bunches Baby Bok Choy chopped
  • 2 Italian Sausages (casing removed and Crumbled)
  • 4 Green Onions, diced
  • 1 Habanero pepper or Serrano pepper, chopped fine
  • 1½ teaspoons Ginger, grated
  • 3 cloves Garlic, crushed
  • 2 Tablespoons Sherry
  • 3 Tablespoons Soy Sauce
  • 4 cups Chicken Broth no or low sodium
  • 1 cup water
  • 2 teaspoons fish sauce
  • Salt and a few twists of Black Pepper to taste
  1. If using dried mushrooms soak in water for 15 minutes
  2. In a large Dutch oven Cook the crumbled sausage until browned remove and set aside
  3. Sauté mushrooms till golden.
  4. Add the chopped green onions and sauté for 2 minutes.
  5. Add the garlic and ginger and sauté for an additional minute.
  6. Add the sherry to the pan and deglaze (Cook) about 1 minute, stirring to bring up the brown bits on the bottom of the pan.
  7. Add Bok Choy and sauté till limp.
  8. Add remaining ingredients except the fish sauce and simmer on low for 30 minutes.
  9. When done take off heat and add the fish sauce.
For even fewer calories use Turkey Sausage.
If you would like it a little spicier use hot Italian Sausages
Nutrition Information
Serving size: 380 g Calories: 198 Carbohydrates: 5.9 Protein: 10.4


Corned Beef & Cabbage Soup

Corned Beef & Cabbage Soup
This is a tasty and wonderful one pot meal. A classic Irish dish to enjoy in a new way.
Recipe type: Adapted from
Serves: 5
  • 2 tsp olive oil
  • 1 leek, chopped (whites and light green only)
  • 2 cloves garlic
  • 1 medium carrots, chopped
  • 1 yellow pepper, chopped
  • 1 lb lean corned beef brisket (yields 9 Oz cooked)
  • 6 cups of water
  • 2 chicken bouillon cubes or 2 tablespoons of dry chicken broth mix.
  • 2 bay leaves
  • ¼ cup chopped parsley, plus more for garnish
  • 1 small head cabbage, cored and chopped
  • Fresh pepper to taste
  • 2 tablespoons fish sauce
  1. In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  2. Add corned beef, and seasoning pack if it came with the corned beef, bay leaves, parsley and water and chicken bouillon or dry broth mix; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
  3. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage, taste for salt and pepper and adjust as needed. Cook until the cabbage are tender, about 45 more minutes. Take off heat and add the fish sauce*.
The fish sauce will not make it taste fishy, it will however add depth to the broth making it even tastier.
Nutrition Information
Serving size: 600 grams Calories: 338 Fat: 22.4 Saturated fat: 8.5 Trans fat: 0 Carbohydrates: 16.1 Sugar: 6.4 Sodium: 906 Fiber: 4.9 Protein: 20.2 Cholesterol: 72


Roasted Potato Fennel Soup with Chorizo sausage

Roasted Potato Fennel Soup with Chorizo sausage
Creamy and delicious with a wonderful roasted fennel and potato flavours this is a hearty soup just perfect for a rainy or cold day
Serves: 4
  • ½ tablespoon olive oil
  • 1 tsp of garlic minced
  • ½ medium white onion chopped
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons flour
  • 1 medium leek, white and pale-green parts only, coarsely chopped
  • 1 lb (450 grams) of baby potatoes cut in half
  • 4 cups (1 liter) chicken broth
  • ¾ lb (400 grams) Chorizo sausage cooked and cut into small pieces
  • 1 Tsp fresh thyme chopped
  • ½ cup (125 ml) half and half cream
  • 2 tablespoons of Sambuca liquor optional
  1. In large bowl, toss potatoes and fennel with olive oil, roast the potatoes and the fennel at 350 degrees
  2. Sauté the onions in butter and olive oil until translucent add the garlic cook another minute. Add the flour mix and slowly whisk in the chicken stock the potatoes and fennel .
  3. Bring to a simmer over med hear for 20 minutes
  4. Add thyme and chorizo sausage finish with half and half
  5. You can puree the soup before you add the chorizo sausage. This is optional. Using an immersion blender, puree until soup is smooth and velvety.
  6. Add Sambuca liquor
Garnish: finely sliced chives and crispy bacon bits (those little purple flowers on the chives are great as part of your garnish.

Caramelizing does not occur if salt and is added.

Equal amounts of butter and flour for roux

Coq Au Vin Soup

Coq Au Vin Soup
The classic French dish turned into a hearty soup that's faster and easier than the traditional braised recipe.
Serves: 6 servings
Prep time: 
Total time: 
  • 4 slices sodium-reduced bacon, chopped
  • 2 tsp (10 mL) olive oil
  • 450 g boneless skinless chicken thighs, cut in ¾ -inch (2 cm) chunks
  • 500 g red-skinned potatoes, (about 4), cut in ½ -inch (1 cm) cubes
  • 1 pkg (227 g) cremini mushrooms, thinly sliced
  • 1 leek, (white and light green parts only), halved lengthwise and thinly sliced crosswise
  • 2 cloves garlic, minced
  • 2 tbsp. (30 mL) tomato paste
  • 3 cups (750 mL) sodium-reduced chicken broth
  • ⅔ cup (150 mL) dry white wine
  • 1 cup of water
  • ½ tablespoon mustard
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • 1 teaspoon fresh thyme
  • 2 tbsp. (30 mL) chopped fresh parsley
  1. In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, remove to paper towel–lined plate. Set aside.
  2. In same Dutch oven, heat oil over medium-high heat; sauté chicken until golden, about 3 minutes. Using slotted spoon, remove to plate. Set aside.
  3. In same Dutch oven, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in broth, wine, mustard, salt, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook, fresh thyme, uncovered, until chicken is no longer pink inside, about 3 minutes. Stir in parsley.
If you don't have redskinned potatoes, substitute with yellow-fleshed spuds

Video on how to chop and prepare the Leeks

Wontons with Shrimp and Pork Filling

Wontons with Shrimp and Pork Filling with Chicken Broth
This is a basic recipe for wonton with a pork and shrimp filling. Deep-fry the wonton or boil in soup as desired. I have added the recipe for one of my favorite chicken broths which makes a delicious wonton Soup.
  • Wontons
  • ½ pound boneless lean pork
  • ½ pound shelled and deveined medium shrimp
  • 2- 3 stalks of scallions, thinly chopped
  • 2 slices ginger, or as needed to make 1 teaspoon
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Chinese rice wine, dry sherry or rice vinegar
  • 1 teaspoon granulated sugar
  • A few drops sesame oil
  • Freshly ground white pepper, to taste
  • Wonton wrappers, as needed
  • One egg yolk
  • Broth
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 2 stalks celery (thinly sliced, about ½ cup)
  • 4 scallions (thinly sliced, white and light-green parts separated)
  • 2 cloves garlic (thinly sliced)
  • 1 piece ginger (peeled and julienned)
  • 1 serrano chile (small, stemmed and thinly sliced, about 1 tablespoon)
  • 2 heads baby bok choy (about 12 ounces, stalks sliced crosswise into ½-inch pieces, leaves left whole)
  • ¾ tsp fish sauce
  • coarse salt
  1. Wontons
  2. In a small bowl, lightly beat the egg and set aside.
  3. Preparing the filling: In a medium mixing bowl, add the pork, shrimp, scallions, minced ginger oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.
  4. Wrapping the wontons: Put one wonton wrapper in the palm of your hand positioned as a diamond pointing upwards. Put half a tablespoon of filling in the center. (Do not overfill the wonton because they will fall apart when you cook them.) Using a spoon or your finger, add a thin layer of egg wash alongside the two top edges of the wrapper. Fold the bottom to the top, forming a triangle, pushing out as much air as possible, and then pressing the edges together to seal it. Then add egg wash to the two side tips and overlap one side over the other. The shape will look like a little boat with a pillow of filling in the center.
  5. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
  6. If you are going to freeze them: Wrap a baking sheet with saran wrap. Put each wonton in a single layer on the baking sheet (without overcrowding them so they don’t get stuck together). Leave the baking sheet in the freezer overnight. In the morning, remove the wontons and put them in a bag and keep them in the freezer. Do not defrost the wontons if you want to boil them, but do defrost them if you want to deep fry them.
  7. Cooking the wontons: You can either boil the wontons or deep-fry them. Here are the instructions for both.
  8. Cooking option 1, boiling the wontons: Bring a large pot of water to a boil over low-medium heat. Add the wontons in the water (making sure there is enough room for them to move about freely) and gently stir every couple of minutes (to ensure the wontons don’t stick to the bottom of the pot) for about 5 to 8 minutes. You will know when they’re done when they float to the top. Check the wontons for doneness. When the wontons are done cooking, drain the pot and then and put the wontons in a bowl. Serve with soy sauce for dipping.
  9. Cooking option 2, deep-frying the wontons: In a wok or a pot, pour enough oil to a depth of 1½ inches, and heat to 375 degrees Fahrenheit. Add wontons in small batches to the oil, turning occasionally until they turn a golden brown, about 2 minutes. Remove the wontons with a slotted spoon and drain the oil on paper towels on a plate.
  10. Broth: will serve 4
  11. Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, Boil for 5 minutes add bok choy ,16 wontons fresh or frozen cook at simmer until the wontons float to the top of the broth.
  12. Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Sprinkle with scallion greens.
What to do with excess filling: If you end up with any extra filling, a good way to use it up is to roll about a tablespoon of filling into a ball - sort of like a mini-meatball, and repeat until all the filling is used. You can boil these meatballs in soup or freeze them the same way as you’d freeze wontons to use later.


Here’s a video of how to fold the wontons into the boat shape:

Wonton Soup

Wonton Soup
Store bough wrappers and prepared chicken broth make an authentic tasting wonton soup that can be prepared quickly
Recipe type: Soup
Serves: 6 to 8
  • Wontons
  • 6 ounces ground pork
  • 1 small garlic clove, minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soya sauce
  • ¼ teaspoon sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 scallions, minced
  • 1 tablespoon egg white, lightly beaten
  • 25 wonton wrappers store bought
  • Soup Base
  • 1 tablespoon vegetable oil
  • 2 ounces ground pork
  • 1 onion chopped
  • 2 garlic cloves peeled and smashed
  • 1 teaspoon fresh ginger, minced
  • 8 cups of chicken broth
  • 1 small carrot peeled and shredded
  • 3 scallions, sliced thin on bias
  • 1 ½ teaspoons salt, or to taste
  1. For the wontons:
  2. Mix pork, scallions, egg white, soy sauce, sesame oil, garlic, and pepper in medium bowl until thoroughly combined. Cover bowl with plastic wrap and freeze until mixture is chilled, about 10 minutes. Line rimmed baking sheet with parchment paper.
  3. Set 3 wonton wrappers on dry counter with corner of wrapper pointing toward you; cover remaining wrappers with plastic. Place 1 heaping teaspoon filling in center of wrapper and lightly brush 2 edges farthest from you with water. Fold wonton in half away from you to form triangle. Press edges firmly to seal. Lightly brush 2 corners nearest you with water, fold them over your finger, and press together to seal. Transfer wonton to prepared sheet and repeat with remaining filling and wrappers. Loosely cover wontons with plastic and refrigerate for at least 20 minutes or up to 4 hours. 2. Fill and shape the wontons. Place the filled wontons on a large baking sheet covered with parchment or wax paper and refrigerate, uncovered, for at least 20 minutes or up to a few hours.
  4. For the Soup
  5. Heat oil in Dutch oven over medium heat until shimmering. Add ground pork, onion, garlic, and ginger and cook, breaking up meat with wooden spoon, until pork is no longer pink, 3 to 5 minutes.
  6. Stir in broth and bring to boil. Reduce to gentle simmer, cover partially (leaving abut 1 inch of pot open)., and cook until broth is flavorful, about 25 minutes. Strain broth through fine-mesh strainer; discard solids.
  7. Return strained broth to clean saucepan and bring to boil. Carefully add carrot, scallions and wontons. Simmer until wontons are tender, 4 to 6 minutes. Serve immediately.
To make ahead strained broth can be refrigerated for up to 24 hours. Filled, uncooked wontons can be frozen for up to a 1 month; freeze on sheet until firm, then transfer to zipper-lock bag. Add frozen wontons directly to boiling g soup in last step and cook until tender, 6 to 9 minutes.
Store bought wonton wrappers work better then homemade ones. Choose the square ones and made with egg. Wrappers made with flour and salt turn translucent when cooked. Traditional wrappers, which are yellow in the package, remain opaque when cooked and have a richer flavor.

shaping wontons
1 Shaping Wontons Place a wonton skin on a flat, dry work surface with a corner pointing toward you. Place 1 teaspoon of filling in the center of the wrapper. Lightly brush the two edges farthest from you with water

2 Shaping Wontons Fold the wonton in half, away from you, making a triangle. Press edges firmly to seal

3 Shaping Wontons. Lightly brush the two corners nearest you with water, fold them over your finger, and press together to seal.

Lentil and Sausage Soup for a Cold Winter’s Night

Lentil and Sausage Soup for a Cold Winter's Night
This soup is soul-warming but not overly heavy. The broth is light, and aromatic with wine, and marjoram. While the spicy sausage adds just the right bite to this soup.
Serves: 4-6
  • 3 Cups of Water
  • 1 ½ cup French green lentils
  • 2 bay leaves
  • 3 tablespoons bacon fat or olive oil, divided
  • 3 Spicy Italian Spolumbo’s sausages
  • 1 large yellow or white onion chopped (½ “pieces)
  • 4 cloves of garlic minced
  • ½ cup sturdy red wine
  • 3 stalks of celery, and their leaves if possible
  • 1 tablespoon dried marjoram or an equivalent amount of fresh
  • 4 or 5 carrots, depending on their size
  • 4 cups chicken or
  • 3 tablespoons ketchup
  • 2 cups chopped spinach or Kale(frozen is fine, if you don't have fresh; just use 1½ cups instead)
  • ¼ cup chopped parsley
  • Salt and pepper, to taste
  • Red wine vinegar, to taste
  1. Heat 2 T of oil or bacon fat with one of the bay leaves and gently sauté the sausages until cooked. Cut the sausages into ¾ inch slices. Remove the sausage slices with a slotted spoon and set them aside.
  2. Add the remaining oil or bacon fat, as well as the onions and garlic, to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot. Add Water and Chicken Broth.
  3. Rinse the lentils in cold water two or three times, pick out any stones or other debris. Add the Lentils to the pot.
  4. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook.
  5. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. Add the sausages Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. Add more water if necessary. Add the ketchup and stir well. Cook until the carrots are tender.
  6. Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot.
  7. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter.

Italian Wedding Soup


Italian Wedding Soup
I happen to like the Italian Wedding soup at East Side Mario's so I found this recipe on line (as it was a long time ago I no longer know the source) this recipe is similar and now one of my favorites. Try it you will not be disappointed.
Recipe type: Soup
Serves: 8
  • For the meatballs:
  • 1 lb. lean ground beef
  • 2 eggs, beaten
  • ¼ cup breadcrumbs
  • 2 tablespoon grated Parmesan
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 3 tablespoon minced onion
  • For the soup:
  • 12 cup chicken broth
  • 2 cup spinach, chopped fine
  • 1 cup dry small pasta
  • ¾ cup diced carrots
  • prepared meatballs
  • dash of onion and garlic powder
  • salt and pepper to taste
  1. For the meatballs:
  2. In medium bowl, combine beef to onion and shape into small meatballs. Bake 350 for 20-25 minutes
  3. For the Soup:
  4. In large stockpot, heat broth to boiling and stir in everything else, except pasta. Cook pasta separately and add in at the end. Simmer soup for 30 minutes. Add pasta and cook for 5 more minutes. Serve warm
You can substitute Kale for the spinach. One plus of this soup is that it stirs up very quickly. But don't let that deter you from letting it simmer and giving that wonderful smell to the house. However long you simmer it, just be sure to put the pasta end at the end or it will get way too bloated.


Next Day Turkey Soup


Next Day Turkey Soup
This is so good you will make it year round try it with chicken and any vegetables you may have left over in the fridge
Recipe type: Soup
Serves: 6 - 8
Prep time: 
Cook time: 
Total time: 
  • 2 quarts chicken broth
  • 1 turkey carcass, all meat removed
  • 1 onion, halved, plus 1 onion, minced
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 more stalk, minced
  • 2 bay leaves
  • 3 cups dark turkey meat
  • 2 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 1 carrot, minced
  • 1 stalk celery, minced
  • 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
  • 1 tablespoon chopped fresh sage leaves
  1. Put chicken broth, turkey, onion halves, carrot halves, one celery stalk, and one bay leaf in a large stock pot. Bring to a boil, then simmer about 1½ hours. Finely dice the remaining onion, carrot and celery and reserve.
  2. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with one or two ladles full of broth to keep meat moist.)
  3. Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
  4. In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about seven or eight minutes.
  5. Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for five to seven minutes.
  6. Let simmer for five more minutes and serve.
Freezes well
Nutrition Information
Serving size: 457 gm Calories: 269 Fat: 12.6 Saturated fat: 3.1 Trans fat: 0 Carbohydrates: 14.6 Fiber: 3.4 Protein: 24.1 Cholesterol: 53 mg


Oh So Beefy! Beef and Vegetable Soup


Oh so Beefy--Beef and Vegetable Soup
For beef and vegetable soup recipe in just an hour, we turned to quick-cooking sirloin tip steak and doctored store-bought broth with mushrooms, tomato paste, soy sauce, and red wine. One final touch perfected our quick beef and vegetable soup recipe: To recreate the richness of a long-simmered soup, we added a tablespoon of gelatin softened in cold water to provide the missing viscosity
Recipe type: Soup
  • 1 pound sirloin tip steaks, trimmed of excess fat and cut into ½-inch pieces (see note above)
  • 2 tablespoons soy sauce
  • 1 teaspoon vegetable oil
  • 1 pound cremini mushrooms, stems trimmed, caps wiped clean and quartered
  • 1 large onion, chopped medium (about 1½ cups)
  • 2 tablespoons tomato paste
  • 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
  • ½ cup red wine
  • 4 cups beef broth
  • 1¾ cups low-sodium chicken broth
  • 4 medium carrots, peeled and cut into ½-inch pieces (about 2 cups)
  • 2 medium ribs celery, cut into ½-inch pieces (about ¾ cup)
  • 1 bay leaf
  • 1 tablespoon unflavored gelatin (powdered)
  • ½ cup cold water
  • 2 tablespoons minced fresh parsley leaves
  1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
  2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
  3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
  4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.
  5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some tradeoff in flavor. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into ½-inch pieces (2 cups), during the last 15 minutes of cooking. THE FLAVOR BASE BEGINS Before the beef is added to the pot, create a flavor base by browning chopped onions and cremini mushrooms. Stir frequently until the onions are really brown and dark bits form on the pan bottom. Don't shortcut this process or you will rob your soup of flavor.


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